WINGS & PHILLY

6-1A: .04(6)(f)Time/temperature control for safety foods were observed holding at 43-48°F in preparation cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The foods were discarded.

6-1C: .04(6)(d)Rice was observed cooling for 2 hours and 10 minutes and measured 85°F. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P)

6-1D: .04(6)(i)Rice and fries are being held under Time as a Public Health Control without tags indicating the discard times. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P)
2. the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf)
3. foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P)
4. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
5. written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: The containers were marked.

10D: .04(7)(b)Organic vegetables are listed on the menu; however, the owner has not ordered organic vegetables. 1. Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. (C) 2. Food or color additives, colored overwraps, or lights may not be used to misrepresent the true appearance, color, or quality of a food. (C) Corrective Actions: Organic was removed from the menu.

1-2A: .03(2)When the inspection began there was no designated person in charge.// There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: The person in charge came half way through the inspection.//

6-1D: .04(6)(i)Observed wings that were on time control ( under the prep table) that did not have a label indicating a start time and end time per the written procedures.// When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: The wings were discarded. New wings were prepared and labeled with a start and end time.//

10D: .04(7)(b)Observed catfish on the menu but swai fish was being served instead.// Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. (C) Corrective Actions: The person in charge put a sticker on the menu to indicate that swai will be used instead of catfish.//

4-2B: .05(7)(a)1Observed area of soda machine where nozzles connect with accumulation of black mold-like substance.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Soda machine was cleaned and sanitized during inspection.//

11D: .05(3)(g)Person in charge could not provide a thermometer for measuring thin masses of food.// A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf)

1-2A: .03(2)There was no person in charge present at beginning of inspection.// There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: A person in charge was designated until another person in charge arrived.//

2-2B: .03(5)(j)1&2Observed employee drink in single use cup with straw and no lid stored on top of prep cooler.// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: A lid was placed on cup. Cup was placed in an approved location.//

6-1A: .04(6)(f)Observed several time/temperature control for safety foods cold holding above 41F.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.//

6-1D: .04(6)(i)Observed cooked wings intended to be placed on time control with no label to indicate the start or discard time.// When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Wings were discarded.//

17A: .06(2)(h)Observed restroom with no paper towels provided (exit door has a handle that must be touched to exit). In toilet facilities that have exit doors with handles or knobs that must be touched to open, sanitary towels must be provided. (C) Corrective Actions: Paper towels were provided in restroom.//

1-2A: .03(2)There was no person in charge present when inspector inquired about who was in charge. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: A person in charge arrived during the inspection.

6-1C: .04(6)(d)Observed cooked chicken that did not cool from 135F to 70F in 2 hours. Observed cooked beef that was not cooling at a rate sufficient to reach 41F in 6 hours. Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Chicken was discarded. Beef was placed in chest freezer.

11A: .04(6)(e)Observed cooked chicken cooling in a large plastic container covered with plastic wrap. Observed cooked steak cooling in a covered container inside of a frequently opened prep cooler. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed improved cooling methods with person in charge such as leaving foods uncovered to cool, using shallow metal pans, and not cooling foods in a frequently opened prep cooler.

2-2E: .03(6)Facility could not provide written procedures for responding to vomit or diarrheal events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: Person in charge was given written procedures. Facility has bleach on site.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed frozen raw beef patties in open packaging stored in direct contact with frozen raw fish in chest freezer. Observed frozen raw boneless chicken wings removed from original packaging stored above frozen mixed veggies in chest freezer. Observed frozen raw chicken nuggets in open packaging stored above frozen steak spring rolls in chest freezer. Observed cooked chicken and bag of french fries stored directly next to raw chicken in the walk-in cooler. SECOND CONSECUTIVE VIOLATION ON A ROUTINE INSPECTION Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Foods were rearranged to allow for proper storage and separation between raw and ready-to-eat foods, and between different raw animal foods.

4-2A: .04(4)(c)1(iv)Observed raw chicken, raw fish, and cut and peeled onions stored uncovered in walk-in cooler Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: Foods were covered.

4-2B: .05(7)(a)1Observed buildup of black residue on the inside of drink nozzles. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

4-2B: .05(8)(a)Observed employee clean wok with soap and water, then begin to use it without sanitizing. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: Wok was sent back to the 3 compartment sink to be washed, rinsed, and sanitized.

8-2B: .07(6)(o)Observed bottle of medicine stored on metal pans above a prep table. Observed bottles of supplements stored on shelf next to knives. Also observed lighters stored on shelf next to knives. 1. Only those medicines that are necessary for the health of employees shall be allowed in a food service establishment. (Pf) 2. Medicines that are in a food service establishment for the employee's use shall be labeled with a legible manufacturer's label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles; and located so they are inaccessible to children. (P) Corrective Actions: Items were relocated to an approved location.

11D: .05(3)(g)Facility does not have a thermometer for measuring thin masses of foods. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf)

14C: .05(6)(r)Observed used mayo and spice containers being reused for other foods. Single-service and single-use articles may not be reused. (C)